The story
In a former warehouse on the Brandshofer Deich, high above the Elbe, Sophie Lehmann and Thomas Imbusch have created a space that feels both urban and generous. The wide room with its tall windows looks out over bridges and cranes, the evening light reflecting off the water. At its centre stands the Molteni stove “8777 Imbusch”, the heart of an open kitchen that pulses with quiet, focused energy.
The design blends industrial heritage with warm wood, steel, and copper. Polished tables cut from whole tree trunks, carefully chosen ceramics and glassware, even a seasonal playlist – nothing here is accidental. It is a setting that matches the precision of what emerges from the kitchen.
The cooking at 100/200 follows the rhythm of the year. Thomas Imbusch and his team create four seasonal carte-blanche menus: Water & Salt, The Season, Fire & Smoke, and Field & Furrow. Each is a single, unified sequence of courses built around produce at its peak, sourced in close collaboration with growers and producers. There are no alternatives offered – the menu is the menu, and it tells a story of nature, craftsmanship, and excellence.
The current menu, “Field & Furrow,” celebrates the end of winter with the slaughter of the restaurant’s own cattle, whose exceptional meat is paired with the last winter vegetables and the first tender signs of spring. It runs from February to May 2026.
Since 2022, 100/200 has held two Michelin stars, and since 2020 the Michelin Green Star for sustainability. It has also earned four toques from Gault&Millau and a place on the World’s 50 Best Discovery list. This is modern cuisine of the highest order – natural, unusual, and surprising. The restaurant’s commitment to sustainable practice is woven into every decision, from sourcing to the ticket-based reservation system that reduces waste.
Thomas Imbusch is the chef, his cooking defined by clarity and respect for the ingredient. Sophie Lehmann is the host and sommelier, curating wine pairings that match the kitchen’s ambition. Together, they have built a restaurant that feels both ambitious and welcoming – a place for evenings that sparkle.
Recognition
Ambience
Details
History
High quality cooking
Excellent cooking
Thomas Imbusch's restaurant zone "Glorie" is located on a mezzanine above the 100/200 Kitchen. High-quality à la carte dishes such as "salad with pocket crab" and steaks are highly popular here.
Located at the Elbbrücken, the third floor offers views of the water through large windows. Inside, a warehouse-inspired aesthetic prevails, with an open kitchen as the focal point where all the action unfolds. It also includes an integrated à la carte area named "Glorie".
Concept The à la carte restaurant of the "100/200". No set menu is served here. Culinary Style The à la carte menu is a collection of very well-executed classics. It features roast beef with pan-fried potatoes served as potato pavé and remoulade, as well as beef pâté in a pastry crust with gribiche sauce and pickled vegetables. From the separate meat menu, bone-aged cuts are offered, such as a 400 g rib section or a club steak, accompanied by salad and Café de Paris butter. A scoop of vanilla ice cream with pumpkin seed oil and caviar provides a fitting finale. Wine The wine list is extensive and very well-stocked – everyone will find exactly what they're looking for. Atmosphere The "Glorie" has a balcony from which you can overlook the restaurant with its open kitchen and the Elbe River – that is something special. Verdict Exceptional enjoyment à la carte.
Concept The carte blanche menu (ticket system, non-refundable) celebrates the diversity of the current season and changes every three months. The open kitchen offers a glimpse into Thomas Imbusch's uncompromising focus on ingredients and his precise craftsmanship. On the mezzanine, modern interpretations of classics are served in the à la carte restaurant "Glorie" – also available for walk-ins. Culinary Style Radically purist and conceptually narrative: At its core lies a philosophy of reduction, where ingredients are accompanied by only a few side elements. The acid-forward, earthy, or umami-driven compositions are bold yet harmonious – a sophisticated interplay between groundedness and creative finesse. Legendary is the signature cheese toast made with crisply fried bread, Gouda cream, and shaved mushrooms. Wine The alcoholic or alcohol-free wine pairings curated by hostess Sophie Lehmann consist of carefully selected bottles, often from producers farming in harmony with nature. Atmosphere The service and kitchen crew operate with charm and attentiveness, creating a relaxed yet exclusive ambiance. The industrial loft overlooking the Elbe bridges provides an evocative backdrop. Verdict A fine-dining experience featuring an intellectual North German ingredient-driven cuisine that navigates between ritual and performance.
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